| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onion |
| 3 |
|
Cloves minced garlic |
| 1 |
tb |
Butter; melted |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Dill weed |
| 1/8 |
ts |
Black pepper |
| 6 |
c |
Tomato juice |
| 1 |
tb |
Honey |
| 1 |
tb |
Sour cream |
| 1 |
md |
Fresh tomato; chopped |
INSTRUCTIONS
Saute the onions and garlic in butter and oil combined in kettle for five
minutes. Add dill wee, pepper, tomato juice and hone. Cover and simmer for
one hour. Five minutes before serving, whisk in sour cream and chopped
tomato. Makes 7 1/2 cups.
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on
Oct 31, 1998, converted by MM_Buster v2.0l.
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